Pumpkin Scones with berry butter

Pumpkin Scones

Yields: 8 scones

• 1/2 cup boiling water
• 1/2 cup butter, softened
• 3 tablespoons confectioners' sugar
• DOUGH:
• 2-1/4 cups all-purpose flour
• 1/4 cup packed brown sugar
• 2 teaspoons baking powder
• 1-1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup cold butter, cubed
• 1 egg
• 1/2 cup canned pumpkin
• 1/3 cup 2% milk
• 2 tablespoons chopped pecans, optional

1. Place cranberries in a small bowl; add boiling water. Let stand for 5 minutes; drain and chop. In a small bowl, beat butter until light and fluffy. Add confectioners' sugar and cranberries; mix well. Cover and refrigerate for at least 1 hour.
2. In a large bowl, combine the flour, brown sugar, baking powder, pie spice, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg, pumpkin and milk; add to crumb mixture just until moistened. Stir in pecans if desired.
3. Turn dough onto a floured surface; knead 10 times. Pat into an 8-in. circle. Cut into eight wedges; separate wedges and place on a greased baking sheet.
4. Bake at 400° for 12-15 minutes or until golden brown. Serve warm with berry butter.

• Preparation time: 25 minutes
• Cook time: 15 minutes
• Total time: 40 minutes